Fudgy Chocolate Zucchini Bread with Sour Cream

If you ask me, chocolate zucchini bread is one of those perfect solutions for garden-fresh veggies.

This moist, chocolatey bread brings together the goodness of fresh zucchini with rich cocoa, while sour cream adds a wonderful tenderness to every slice. The vegetables practically disappear into the batter, making it a sneaky way to add some nutrition to a treat.

The combination might sound unusual, but trust me – once you try it, you’ll understand why this recipe has become a regular in so many home kitchens. The sour cream keeps everything incredibly soft for days.

It’s a family-friendly recipe that works for breakfast, afternoon snacks, or even dessert – the kind of treat that makes everyone happy without being too sweet.

What Kind of Zucchini Should I Use?

When it comes to baking zucchini bread, medium-sized zucchini are your best bet since they’re usually less watery and have tender skin that’s easy to grate. If you’re using larger zucchini from your garden, make sure to remove the seedy center before grating, as it can make your bread too wet. Fresh, firm zucchini are ideal – avoid any that feel soft or show signs of wrinkling. Before adding the grated zucchini to your batter, you might want to give it a gentle squeeze to remove excess moisture, though don’t squeeze it completely dry since that moisture helps keep your bread nice and moist.

Options for Substitutions

This recipe is pretty forgiving and offers several swap options to work with what you have in your pantry:

• Plain flour: You can use whole wheat flour for a nuttier taste – just expect a slightly denser bread. For gluten-free needs, try a 1:1 gluten-free flour blend, but the texture might be a bit different.
• Sour cream: Greek yogurt works perfectly as a 1:1 replacement. You can also use regular yogurt, but strain it first to remove excess liquid. Buttermilk is another good option – use the same amount.
• Oil: Any neutral oil works here – try vegetable oil, light olive oil, or melted coconut oil. You can even use melted butter for a richer taste.
• Zucchini: Yellow summer squash can work just as well – just make sure to squeeze out the excess moisture. Don’t skip this ingredient though – it’s key for moisture!
• Chocolate chips: Feel free to use milk chocolate or dark chocolate chips, or even chopped chocolate bars. For a different twist, try a mix of chocolate and nuts.
• Sugars: You can use all brown or all white sugar if you need to. Just keep the total amount the same. Coconut sugar works too, but might make the bread a bit less sweet.

Watch Out for These Mistakes While Baking

The biggest mistake when making chocolate zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread too wet and dense, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter. Another common error is overmixing the batter once the flour is added, which can lead to a tough, chewy texture – instead, fold the ingredients just until combined, and a few small streaks of flour are perfectly fine. To prevent the chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and remember to reserve some for sprinkling on top. For the best texture, let the bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can make it gummy and cause it to collapse.

What to Serve With Chocolate Zucchini Bread?

This moist chocolate zucchini bread is perfect for breakfast, snack time, or dessert, and there are lots of tasty ways to serve it! For breakfast, try spreading a slice with cream cheese or butter and pair it with your morning coffee or a glass of cold milk. If you’re serving it as an afternoon treat, a scoop of vanilla ice cream on top of a slightly warm slice makes it feel extra special. For a simple dessert spread, serve it alongside fresh berries or a dollop of whipped cream – the fruit adds a nice fresh contrast to the rich chocolate flavor.

Storage Instructions

Keep Fresh: This chocolate zucchini bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container. Keep it at room temperature for up to 3 days, or pop it in the fridge where it’ll stay fresh for up to a week. The flavors actually get even better after a day!

Freeze: Want to save some for later? Cut the cooled bread into slices, wrap them individually in plastic wrap, and place in a freezer bag. They’ll keep well for up to 3 months. This is super handy when you want just one slice at a time!

Thaw & Serve: When you’re craving a slice, just take it out of the freezer and let it thaw at room temperature for about an hour. If you like it warm, pop it in the microwave for 15-20 seconds – it makes the chocolate chips all melty and delicious again. You can even toast it lightly for a bit of crunch!

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 1 cup plain flour
• 1/2 cup cocoa powder, unsweetened
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt or regular salt
• 2 large eggs, at room temperature
• 1/4 cup oil (canola or melted coconut oil)
• 1/3 cup sour cream or plain greek yogurt
• 1/4 cup white sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla essence
• 1 1/2 cups tightly packed grated zucchini
• 1 cup semi-sweet chocolate chips, split

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 325°F (163°C).

While the oven is preheating, grease a 9×5-inch loaf pan and line it with parchment paper.

This will ensure your bread doesn’t stick and makes for an easy release from the pan.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

This step ensures that the dry ingredients are evenly distributed throughout the batter.

Step 3: Mix the Wet Ingredients

In a large bowl, use an electric mixer to blend the eggs, oil, sour cream, sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.

This will be the base to which you’ll add the dry ingredients.

Step 4: Combine Everything

Gently stir the dry ingredients into the wet ingredients.

Be careful not to overmix, as this can make the bread tough.

Fold in the grated zucchini and 3/4 cup of chocolate chips until just combined, ensuring everything is well incorporated without overmixing.

Step 5: Pour and Bake

Pour the batter into the prepared loaf pan and spread it evenly.

Sprinkle the remaining 1/4 cup of chocolate chips over the top for a delicious finish.

Place the loaf pan in the preheated oven and bake for 55 to 65 minutes.

To check doneness, insert a toothpick into the center of the bread; it should come out mostly clean, although melted chocolate chips are expected.

If the top is browning too quickly, cover lightly with foil to prevent burning.

Step 6: Cool and Serve

Once baked, remove the loaf pan from the oven and set it on a wire cooling rack.

Let the bread cool in the pan for about 15 minutes before carefully removing it.

Allow the bread to cool further on the wire rack until it is slightly warm.

Finally, cut into slices and serve.

Enjoy your deliciously moist and chocolatey zucchini bread!